Shakshuka

Shakshuka

This shakshuka is the kind of one-pan recipe that looks impressive but is surprisingly simple to make. A rich tomato and capsicum sauce is gently simmered with cumin, smoked paprika and chilli flakes, then finished with soft-set eggs, salty feta and fresh parsley. It is perfect for a slow weekend breakfast, an easy brunch or even a cosy breakfast-for-dinner moment.

Cooking shakshuka in the MAKO Black Steel Pan helps build deep flavour in the sauce. The direct heat gives the tomato paste and capsicum a chance to caramelise, while the pan’s retained heat keeps everything bubbling gently as the eggs set. Serve it straight from the pan with plenty of crusty bread for scooping up every last bit of that smoky, spiced tomato sauce.

PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

4

Ingredients

3 tablespoons olive oil
1 onion, finely diced
2 red capsicums, finely diced
4 garlic cloves, thinly sliced
2 tablespoons tomato paste
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
½ teaspoon chilli flakes
2 x 400g tins crushed tomatoes
1 teaspoon salt
½ teaspoon black pepper
4 eggs
100g feta, crumbled
⅓ cup fresh flat-leaf parsley, roughly chopped
Crusty bread, to serve

METHOD

1. Preheat the pan

Place the MAKO Black Steel Pan over medium heat and allow it to preheat for 2 to 3 minutes. Add the olive oil and swirl to coat the base of the pan.

2. Soften the onion and capsicum

Add the onion and capsicum. Cook, stirring occasionally, for 8 to 10 minutes, or until softened and starting to caramelise around the edges.

3. Add the garlic and spices

Add the garlic, tomato paste, cumin, smoked paprika and chilli flakes. Stir constantly for 1 to 2 minutes, or until fragrant and the tomato paste has darkened slightly.

4. Build the tomato sauce

Pour in the crushed tomatoes, then season with salt and black pepper. Stir to combine, then reduce the heat to medium-low. Simmer for 12 to 15 minutes, stirring occasionally, until the sauce has thickened and deepened in colour.

5. Add the eggs

Use the back of a spoon to make 4 small wells in the sauce. Crack an egg into each well. Cover the pan loosely with a lid or foil and cook for 5 to 7 minutes, or until the egg whites are just set and the yolks are still soft.

6. Finish and serve

Remove the pan from the heat. Scatter over the crumbled feta and parsley. Serve straight from the pan with crusty bread.

Notes

The deep 9cm sides of the MAKO Black Steel Pan make it ideal for shakshuka, giving the sauce plenty of room to bubble away without splattering everywhere.

For extra colour and flavour, let the sauce sit undisturbed against the base of the pan for 30 seconds before stirring. The black steel helps create a light char around the edges, adding depth to the tomato and capsicum sauce.

The pan will retain heat after you remove it from the stove, so take the shakshuka off the heat when the eggs are just set. They will continue to cook slightly in the hot sauce.

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